These recipes are made with affordable, nutrient-rich staples. They’re designed to take less than an hour from prep to table. In the first recipe, buying ready-made whole wheat dough saves time.
CORN and BROCCOLI CALZONES
Total preparation time: 15 to 30 minutes; actual cooking time:15 to 30 minutes; number of servings: 6
1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup shredded part-skim mozzarella
2/3 cup reduced-fat ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
All-purpose flour for dusting
20 ounces prepared whole-wheat pizza dough, thawed if frozen
2 teaspoons canola oil
Position racks in upper and lower thirds of oven; preheat to 475 degrees Fahrenheit. Coat 2 baking sheets with cooking spray.
Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes.
Let cool slightly before serving.
Healthy heart variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.
ALL-NATURAL OATMEAL BANANA COOKIES
Total preparation time: less than 15 minutes; number of servings: 10 or more; actual cooking time: 15 to 30 minutes
1/3 cup butter
3 ripe bananas, pureed in blender or well mashed
2 cups uncooked quick-cooking oats
1/4 cup skim milk
1/2 cup raisins
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Melt butter or margarine in a microwave-safe mixing bowl. Add all remaining ingredients, but WATCH the milk because you may not need all of it. Let stand for about 5 minutes, until oats are wet.
Lightly grease a cookie sheet. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet. Bake the cookies for 15 to 20 minutes.
Let cool on the cookie sheet for about 1 minute. Move the cookies to wire racks or a towel to cool.